Meatballs in Tomato Sauce with Fries
with crunchy cucumber salad
Vandaag staan er frietjes met gehaktballetjes in tomatensaus op het menu. Dit gerecht zal bij jong en oud gegarandeerd in de smaak vallen!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Potatoes
4 piece
Beef-pork meatballs with Spanish-style seasoning
(May be present Celery, Soy, Gluten, Egg, Mustard)
½ piece
Onion
1 piece
Garlic
100 g
Passata
½ piece
[Persian] cucumber
30 g
Arugula & lamb's lettuce
¾ stalk
Celery
(Contains Celery)
1 piece
Bay leaf
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
1 teaspoon
White wine vinegar
25 g
[Plant-based] mayonnaise
½ tablespoon
[Plant-based] butter
½ tablespoon
Flour
0.13 piece
Low sodium chicken stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Wash or peel the potatoes and cut into fries of no more than 1cm thickness. Pat the fries dry with kitchen paper and transfer to a bowl. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and bake in the oven for 30 – 35 minutes or until golden-brown.
Heat a knob of butter in a lidded deep frying pan over medium-high heat. Fry the meatballs for 4 - 5 minutes until evenly browned. Cover, reduce the heat to medium-low and continue frying for another 4 - 5 minutes. Remove from the pan and set aside, keeping the cooking juices in the pan. Meanwhile, crush or mince the garlic, chop the onion and dice the celery.
Reheat the pan and fry the garlic, onion, and celery for 1 - 2 minutes over medium-high heat. Stir in the flour and fry for 1 minute, then add the passata, bay leaf and a good splash of water. Crumble in the stock cube and season with salt and pepper. Bring to a boil, turn down the heat and allow to simmer for 8 - 10 minutes, covered.
Meanwhile, dice the cucumber. In a salad bowl, combine the extra virgin olive oil and the white wine vinegar, then season to taste with salt and pepper. Shortly before serving, transfer the cucumber and the mixed leaves to the salad bowl and toss well to combine with the dressing.
Remove the sauce from the heat and discard the bay leaf. Transfer the sauce to a tall container and process into a smooth sauce with an immersion blender. Transfer the sauce and the meatballs back to the pan, cover with the lid and allow to cook for 3 - 5 minutes.
Serve the meatballs in tomato sauce with the fries. Serve with the salad and the mayonnaise.